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Tightening the Screws

As the year gets underway, the more useful question may not be “What are we changing?” but “What needs our attention now?”

By Joanna DeChellis, Editorial Director, Club + Resort Chef | January 16, 2026

January invites resolutions. In practice, it tends to prompt a different kind of conversation.

When I talk to club leaders at the start of the year, I rarely hear anyone pitch reinvention. What I hear instead is concern about drift. Small compromises that added up over time. Systems that worked until volume, staffing, or expectations quietly outgrew them. The work, especially in January, is less about bold moves and more about tightening screws.

One general manager said something to me recently that stuck: “We’re not trying to be better on paper. We’re trying to be better on Saturday night.” That distinction matters. It pulls the conversation out of planning meetings and into real conditions, where pressure exposes what’s actually working.

I see that mindset playing out across the industry. Kitchens adjusted so service holds when the dining room is full. Courses maintained for how they play in bad weather, not just on perfect days. Programming refined so the club feels balanced rather than busy. In many cases, the smartest decision was simply to stop adding.

None of that fits neatly into a resolution. It is quieter work, and it is harder to sell. It is also the work that lasts.

As the year gets underway, the more useful question may not be “What are we changing?” but “What needs our attention now?” The difference is subtle. The impact is not.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

Related Articles Read More >

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Anthony Capua, CECC, On Finding Your True North Star
Lawrence McFadden, CMC: Is There Ever a Good Time to Resign?
Lawrence McFadden, CMC: What If Gratitude Is a Superpower?

PlateCraft

https://youtu.be/2FMew_1aY9A

Chef to Chef Conference

https://youtu.be/aOZc9QDWWWk

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Search Club + Resort Chef

  • Home
  • Profiles
  • F+B
    • Culinary
    • Banquets
    • Pastry
    • Beverage
    • Recipes
  • Certification
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Films
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Resources
    • Reports + Playbooks
      • Make Yourself Hirable: A Playbook
      • Salary Survey Data
      • Grand Gatherings: The Banquet Cookbook
      • 2025: Hottest Food Trends
    • Master Class
    • C+R Talks
    • C+RC Association
    • Digital Issues
    • Submit Industry News
  • Chef to Chef
    • Register for Chef to Chef
    • Chef of the Year
    • Chef to Chef On Demand
  • Hall of Fame
  • Advertise
  • Subscribe